NSG – 104 NUTRITION AND DIET THERAPY (LECTURE)

Section: Bb
MODULE 1

maintain immunity to disease, and to meet

NUTRITION
daily energy requirements.
- Is the study of food in relation to health of
- Dependent on the quality and quantity of
the individual, community or society and
nutrients available to the body.
the process through which food is used to
2. INTELLECTUAL HEALTH – the use of
sustain life and growth.
intellectual abilities to learn and to adapt to
- To promote the health of the individual
changes in environment.
and prevent the occurrence of illnesses and
- It relies on a well – functioning brain and
the process by which the body metabolizes
central nervous system.
and uses nutrients.
3. EMOTIONAL HEALTH – the capacity
FOOD to easily express or suppress emotions
- Is any substance, organic or inorganic, appropriately.
when ingested or eaten nourishes the body - Maybe affected by poor eating habits,
by building and repairing tissue, supplying resulting in hypoglycemia or low blood
heat and energy and regulating body glucose level.
processes. - Low blood glucose occurs normally in
- Sustain life. anyone who is physically hungry.
- Along with clothing and shelter, it is a 4. SOCIAL HEALTH – ability to interact
basic human need. with people in an acceptable manner and
sustain relationships with family members,
QUALITIES OF A GOOD FOODS friends and colleagues.
1. It is nourishing or nutritious.
5. SPIRITUAL HEALTH – cultural belief
2. It has satisfying value.
that give purpose to human existence. Has
3. It is prepared under sanitary conditions,
often ties to food.
aesthetically and scientifically.
4. It is free from toxic agents or does not NUTRIONAL STATUS OR NUTRIVE
contain substances deemed deleterious to - Condition of the body resulting from
health. utilization or essential nutrients.
5. Its palatability factors satisfy the
OPTIMUM OR GOOD NUTRITION
consumer.
6. It offers variety and planned with socio- - Means that the body has adequate supply
economic context. of essential nutrients that are efficiently
utilized such that.
FACTORS AFFECTING NUTRITION
1. AGE THREE DIFFENTNT FORMS OF
a. Infants EDUCATING THE PUBLIC RELATED TO
b. Children HEALTH PROMOTION
c. Adolescence 1. Formal Education – is purposely planned
d. Adults for the implementation in a school setting.
2. Lifestyle 2. Non-formal Education – takes place
3. Ethnicity through organized teaching and learning
4. Economics events in places such as hospital, clinics
5. Medications and community centers.
6. GI orders 3. Informal Education – informal
FIVE DIMENSIONS OF HEALTH experiences may include watching TV,
1. PHYSICAL HEALTH – the efficiency of reading newspaper of magazines, and
the body to function appropriately, or conversing social media.
CLIENT – are individuals cared for by health
professionals to maintain health.
PATIENTS – those who are ill or recuperating
from illness.
HEALTH (WHO) – it is a state of complete
physical, mental and social well-being and not
merely the absence of disease and infirmity.
- Is a quality of life involving social,
emotional, mental, spiritual, biologic
fitness on the part of the individual with
results from adaptation to the environment.
HEALTH PROMOTION AND DISEASE
PREVENTION
- Responsible for making sure the patient
maintains optimal nutritional health.
- Its our job to stress to the patient the
importance of good nutrition in
maintaining health and recovering from
illness.
- Use your knowledge of nutrition to
promote health through education and
counselling of sic and healthy patients.
- Assessing nutritional status and identifying
nutritional needs in planning patient care.
MACRONUTRIENTS
- Constitute the bulk of the food we eat;
they provide energy and chemical –
building blocks for tissues.
- Often called “proximated principles”
because they form the main bulk of food.
CARBOHYDRATES
- Are organic compounds of CARBON,
HYDROGEN and OXYGEN that are
stored in muscles and in the liver and can
be converted quickly when the body needs
energy.
- Provide major source of energy for the
body or 80 to 100 % of calories.
CLASSIFICATION OF
CARBOHYDRATES
1. MONOSACCHARIDE – “simple sugar”
the simplest form of sugar. They are sweet
and since they require no digestion, they
can be absorbed directly into the blood
stream from the small intestine.
A. Glucose (dextrose) – “blood sugar”,
which comes from digestion of starch
and circulates in the blood and it is the
primary fuel for cells. Only glucose
can provide energy for brains, and
other nerve cells and developing RBC.
B. Fructose (levulose) – “fruit sugar”, is
the sweetest of the simple sugars. It is
found in honey, most fruits, some
vegetables. It is converted into glucose
in the body.
C. Galactose – “milk sugar” which comes
from the digestion of lactose and
converted to glucose in the body.
Some infants are born with an inability to
metabolize galactose, a condition called
galactosemia.
2. DISACCHARIDES – or double sugar are
made up of 2 monosaccharides. They are
sweet and must be digested into their
component monosaccharides before being
absorbed.
A. Sucrose – common table sugars that
occurs naturally in minimal amounts in
some fruits and vegetables. It is
composed of glucose and fructose.
B. Lactose – or non-sweet sugar is found
in milk that aids calcium absorption
and helps manufactures bacteria that
are necessary for vitamin K production
in the intestine.
C. Maltose – not found in free foods. It is
produced by hydrolysis of starch and is
converted to glucose in digestion. It
occurs in malt products and in
germinating cereals.
3. POLYSACCHARIDE or “complex
sugar” / “complex carbohydrates” - are
composed of complex molecules of
carbohydrates that contain many sugar so
that they can later be used as fuel.
A. Starch – is the most significant
polysaccharide in human nutrition.
They supply energy for longer period
of time.
B. Dextrins are not found in free foods.
They are formed by the breakdown of
starch obtained from by the application
of heat or acids and used manly as
adhesives and thickening agents.
C. Cellulose – is non digestible by human
because digestive enzymes are unable
 to breakdown and they lower the blood
glucose levels of people with diabetes
mellitus.
D. Pectins – are non-digestible, colloidal
polysaccharide having a gel quality.
Sources include mostly fruits and are
often used as a base of jellies.
E. Glycogens – “animal starch” are
formed from glucose and stored in
liver and muscle tissues.
FUNCTION OF CARBOHYDRATE
1. The principal function of the carbohydrate
is to serve the major role source of energy
for the body.
2. Protein sparing action.
3. Necessary for normal fat metabolism.
4. Cellulose stimulates peristaltic movement
of the gastrointestinal tract. Absorb water
to give bulk to the intestines.
5. Lactose encourages the growth of
beneficial bacteria, resulting in a laxative
action.
6. Glucose is the sole source of energy in the
brain.
COMMON DISEASES
1. Overweight
2. Tooth decay
3. Diabetes
4. Depressed appetite
5. Fermentation causing gas formation.
DIFFICIENCES
Ketosis – disease caused by lack of
carbohydrates, in which the acid level of the body
is raised.
Protein Energy Malnutrition
- Insufficiency of protein, energy, or both in
the diet.
CARBOHYDRATES IN HEALTH
PROMOTION
FIBER – Has numerous health benefits is a
polysaccharide that may be soluble or insoluble.
A. SOLUBLE FIBER – dissolves in water
and forms a gel. Primarily found in fruits
and vegetables, oats, and legumes.
B. INSOLUBLE FIBER – doesn’t dissolve
in water.
- Found primarily in the brain layers of
cereal grains.
- Increases fecal bulk and decreases free
radicals in the GI tract. Aiding weight
management.
- Diabetes is high carbohydrate, low fat
diets help control weight.
PROTEIN
- Came from the Greek word “PROTOS”
meaning “PRIMARY” or “Holding first
place” since it is the first substance
recognized as a vital part of living tissue.
- Contains the elements of carbon, hydrogen
oxygen and nitrogen.
- Known as the building block of the body.
AMINO ACID
- Are known as the building block of
protein.
- They perform many important functions
such as:
a. Building cell
b. Protecting the body from viruses or
bacteria
c. Repairing damaged tissue and
carrying oxygen through out the
body.
TYPES OF AMINO ACID
1. Essential Amino Acids – are those that
are necessary for good health but cannot
be produced by the body and so must be
supplied in the diet.
2. Non-Essential Amino Acids – are those
that are produced by the body and
therefore don’t need to be obtained from
the diet.
CLASSIFICATION OF FOOD PROTEIN
COMPLETE PROTEIN
- are foods that contain all of the essential
amino acids in the correct proportions.
a. SOY – the only complete protein.
INCOMPLETE PROTEIN
- Are food source that are deficient and has
limited amounts of one or more essential
amino acids. With exception of soybeans, all
plant protein is incomplete.
COMPLEMENTARY PROTEIN
- Are two incomplete protein that can be 7. Protein Energy Malnutrition
combined to obtain sufficient qualities and
TWO FORMS OF PEM
proportions of all essential amino acids.
A. MARASMUS – severe deprivation of
food over a long period of time and
characterized by insufficiency of protein
SOURCES and energy intake.
a. Black bean and rice B. KWASHIORKOR – this condition
b. Pea soup with toast reflects o abrupt and recent deprivation of
c. Peanut butter sandwich food which develops rapidly as a
d. French toast consequence of protein deficiency or an
e. Cereal and milk illness measles.

FUNCTION OF PROTEIN FATS OR LIPIDS

- The primary function of protein is the - Are organic compounds that dissolve in
growth, repair and maintenance of body alcohol and other organic solvents but
structures and tissues. don’t dissolve in water. It is composed of
- Sources of heat and energy the elements CARBON, HYDROGEN
- Contribute numerous essential body and OXYGEN.
secretions. - Although these are the same elements that
- Helping blood clot. make up carbohydrates, the proportion of
- Play a large role in resistance of the body oxygen to carbon and hydrogen is lower in
to diseases. fats. It contains 9 calories per gram fat.
- Protein involved in the manufacture of CLASSIFICATIONS OF FATS
hormones such as insulin and epinephrine.
- Protein may act as enzymes that help bring TRIGLYCERIDES
about certain chemical reactions such as - Account approximately 95% of fat in the
digestion or protein synthesis. food and are the major storage form of fat
- Transport substance around the body. in the body. The basic structural unit
- Protein is important in the maintenance of triglycerides are one molecule of glycerol
joined to three fatty acids:
normal osmotic relations among the
various body fluids. SATURATED FATS – Shown to raise blood
- Amino acids contain an acid and a base; cholesterol. Considered the most “dangerous”
therefore, they can neutralize excess of type of fat that lead to raise blood cholesterol that
either acid or bases in the body, therefore may lead to coronary heart disease. Difficult to
maintaining a normal ph. metabolize causing weight gain.
INCOMPLETE COMPLETE SOURCES: Meat, poultry, full-fat dairy
PROTEIN PROTEIN products, coconut oils, chocolate, cakes, cookies.
a. Grains a. Meat
b. Legumes b. Poultry MONOSATURATED FATS – lower levels of
seeds and nuts c. Fish “bad” cholesterol.
c. Vegetables d. Dairy
SOURCES: vegetable oil, peanut,
products
soybean, corn, olive oil, canola oil.
COMMON DISEASES POLYSATURATED FAT – lower levels of total
1. Heart disease cholesterol
2. Cancer
3. Osteoporosis SOURCES: nuts, vegetable oils, fatty
4. Weight loss fish, dark green vegetables.
5. Kidney disease PHOSPHOLIPIDS
6. Ketosis
 - Contain a glycerol molecule but only two
fatty acids chains. Instead of the third fatty
acids: phospholipids have a phosphate
group and another nitrogen containing
compound.
STEROL
- Are complex molecules in which carbon
atoms form four cyclic structures attached
to various side chains. They do not contain
glycerol or fatty acid molecules.
Cholesterol is one example of sterol.
THE omega 6 and omega 3
OMEGA-3 have a positive effect on
reducing mortality from cardiovascular disease. It
reduces blood clotting tendency and reduced
blood pressure.
OMEGA-6 “linoleic acid” polysaturated
fatty acid. It lowers cholesterol levels in the blood
and helps in the prevention of heart disease.
FUNCTION OF FATS
- Important source of calories to provide a
continuous supply of energy.
- Protein sparing
- Maintains the constant blood temperature.
- Cushions vital organs such as kidney
against injury.
- Facilitates the absorption of fat-soluble
vitamin ADEK
- Provides safety and delay onset on hunger.
- Continues flavor and palatability to the
diet.